lemon sole cut in
Rich in high-quality protein and omega-3 fatty acids, particularly EPA and DHA; also a good source of B vitamins (especially niacin and B12) and minerals including selenium and phosphorus.
About
Lemon sole (Microstomus kitt) is a flatfish of the family Pleuronectidae, native to the Northeast Atlantic Ocean and waters around the British Isles and North Sea. Despite its common name, lemon sole is not a true sole but rather a type of dab. The fish is characterized by a brownish-olive upper surface with a distinctive lemon-yellow tint along its lateral line and fins, and a white or cream-colored underside. Its flesh is delicate, white, and fine-textured with a subtle, slightly sweet flavor that is less pronounced than Dover sole but more refined than plaice. Lemon sole typically weighs between 300g and 1kg and is valued in European cuisine for its tender meat and culinary versatility.
Culinary Uses
Lemon sole is prepared whole, filleted, or as steaks and fillets, making it suitable for diverse cooking methods including poaching, steaming, pan-frying, baking, and grilling. Its delicate flesh pairs well with butter, lemon, white wine, and subtle herbs such as dill and parsley. The fish is a cornerstone of British and Northern European cuisine, appearing in classical preparations such as lemon sole meunière and thermidor. Its mild flavor makes it an excellent vehicle for light sauces, and it is particularly suited to simple preparations that highlight its inherent sweetness without overpowering the delicate meat.